http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111955654-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8202d20b33fb332aff6b7a9aa46f0a79 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-62 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A22C17-0026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-428 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A22C17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-25 |
| filingDate | 2020-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_40a8c2d5b1773471c49d09a229866554 |
| publicationDate | 2020-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111955654-A |
| titleOfInvention | A kind of preparation method of pasta food |
| abstract | The invention provides a preparation method of pasta food, which is characterized by comprising the following steps: a. preparing main ingredients: selecting high-quality pork belly and washing it with clean water, and removing the pig skin; b. preparing auxiliary materials: taking an appropriate amount Onion and ginger, mince the onion and ginger to obtain minced onion and ginger; c. Making minced meat: chop the pork belly through the processing system, put the seasoning and minced onion and ginger in sequence, and stir evenly to obtain minced meat; d. Make dough : Add yeast, baking powder, edible alkali and water to the flour, mix to form a dough, proof for 50-80min, and then press it through a dough press to obtain a dough skin; e. Packing: wrap the meat filling into the dough skin, Make steamed buns; f. Steamed buns: Put the steamed buns in a steaming oven for 8-16 minutes. |
| priorityDate | 2020-07-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 25.